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What food carriers to buy? Essential equiptment?

post #1 of 7
Thread Starter 

How best to transport all my veggies and other perishables to the site?

 

I just booked my first gig in January. Yay! It's for a party of 8, at a private home, 4-course meal. I need suggestions on how to best transport all my veggies and produce to the site. Any product suggestions?


Edited by bonvivantinc - 12/10/10 at 9:49pm
post #2 of 7

Don't so anything at home, do it ALL at the client's!

 

You need what your menus require, nothing more, nothing less, and yes, you DO need "industrial stuff" if that is your business.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 7

http://www.igloo-store.com/detail/IGL+MAX+COLD+60

 

Get a couple of these.  Best cooler on the market, and it rolls.  You can pick them up at Target for about 50 bucks.  They hold half-sized hotel pans.  Pack everything in ziploc bags or plastic containers for easy transport.

 

Good luck!

 

-Kevin

post #4 of 7

Here is an inexpensive way to make a portable fridge.  Put ice in airtight plastic bags or buy ice in same. Go to Walmart and buy plastic xmas deco storage boxes that you put stuff away in after holidays. Put some ice(in Bags on bottom) then salads ,foods etc, then more bagged ice on top do this in layers. This will hold hotel pans, or any other size pans and will cost with the ice about $7 to $12 each depending on size and amount of ice. Wheels can even be attached if you buy the heavier ones..They stack for easy shipping to .For only 8 people you don't need a lot. Good Luck If you are going to do this all the time , buy a Cam- Bro 2 door heat/cold cabinet(STILL THE BEST)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 7
Thread Starter 

Excellent advice. Thanks guys.

 

Another question: best place to buy hotel pans? (online?)

post #6 of 7

Check  Sunday papers for auctions. At auction about $4 to 8 each   new min $20.00 each.Depends on gauge or weight of s/s You can use disposable ones also.(aluminum) Also made out of plastic(Lexan)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 7

Check out Smart & Final or, if you're close enough

 

Restaurant Depot

Van Nuys, CA    
 
15853 Strathern Str, Lewis Center
Van NuysCA 91406
 
Phone: 818-376-7676
Fax: 818-376-7691
 
Store Hours:
  Mon: 7:00 AM - 5:30 PM Fri: 7:00 AM - 5:30 PM
  Tue: 7:00 AM - 5:30 PM Sat: 7:00 AM - 4:00 PM
  Wed: 7:00 AM - 5:30 PM Sun: 9:00 AM - 2:00 PM
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
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